Tagged: Seven Links!!

Wow.. this is like a trick questionnaire. Elisabeth from Food and Thrift Finds and Sandra Garth from Sweet Sensations tagged me to the latest game called "Seven Links'..How fun is that. I always like how suddenly somebody tags you and you'll be put on the spot to really crack your head to look for the answer.

However, right now in my opinion, I'm having the hardest time to even draft this post.. LOL.. a sudden loss for words or maybe just no clue at all. Instead, I will do my level best to go through all my posts and share with you on what I thought about them. Walking down this memory lane, I now know I've come a long way. So long that at one point I was demotivated to even posts anything, partially busy at work plus I had a mind block. No excuse there.. I know.. especially when I love food, treats or even hosting a cookout or party so much. It's scary, and I hope I will not have another mind block again and start losing all of you readers and supporters.

Also I like to mention this as I still recall that Elisabeth was the very first person to discover me, added me in Foodbuzz and the rest was history. No bias here, and because of her; I'm glad I met all of you lovely foodies. So here goes.. and taking a deep breath [phew...]

1. The Most Beautiful Post

Hmmm... this is tough, as I really love all my posts. Whether the photo is good looking or not. If I had to pick, this is seriously a tough choice... I will pick my Gerbera Daisy Cake. This was an exotic rich cake flavour. Dark rich chocolate cake with light fluffy mango butter cream. Let's just say I'm a sucker for Gerbera Daisies.

2. The Most Popular Post

It has to be the most recent cake I baked for my niece's full moon. My Amanda's Pink Rainbow Cake made to Top 9 and was on the no# 1 spot, then was tweeted or mentioned by Foodbuzz themselves on Twitter. It's my first time ever having so many bloggers, readers stop by leaving me with the sweetest comments ever, and not only that.. it helped shot up my followers from 48 to 61 now. This is real epic, and I feel I don't say it enough.. THANK YOU for making it possible.

3. The Most Controversial Post

I'm not quite sure what it means by controversial, but I believe I was taking a gamble on the ever classic Lemon Meringue Tart. I decided that it was time for a make over, and made it to my very own version of Lemon Curd Pavlova Tart.. still covering the base elements of the lemon tart. I could have either had foodies like it or maybe disliked it as I was changing a classic tart.

4. The Most Helpful Post

Well let me see, I think it could probably be my Homemade Pizza dough post and I hope this is good enough to inspire you to make your very own pizza base. It's light and crunchy and will have you asking for more.

5. Post That Was Surprisingly Successful

I love samosas, but not willing to deep fry and end up with heaps of cleaning up to do. So for the first time I posted my Jo's Veggie-ish Samosas, it surprisingly attracted a lot more readers too. And this was my very first time making Foodbuzz Top 9. This was the day that I decided that I will continue to make more lovely treats or even share with you my cooking recipes.. whether I make it to Top 9 or not.

6. Post That Did Not Get The Attention It Deserved

I think it definitely had to be my Tiramisu tarts, and Scrumptious Strawberry tarts and Heavenly Mango Mousse Cake. Come to think of it they are really lovely and deserve some love and attention too ;). Though one; is thinking out of the box and one is classic or should I say.. maybe common, I feel they are all delish. So I hope you do try them out.. Maybe tarts can be the new trend, just like the macaroons or the cupcakes.

7. Post You're Most Proud Of

For this I'm indecisive, and like to share with you 2 out of 3 of my posts which I truly am proud of since one of them is up there too. For me, kneading dough has been daunting. However, I feel I've overcome this fear of mine, and am definitely going to come up with more recipes or test out any recipes. Right now, I like to share with you my Peanut Butter and Jelly Doughnuts and Tana Ramsay's Bagels. I assure you frozen or store bought ones are completely different from the ones you make on your own. Though slightly more work.. but every single minute is worth it.

Now, I am going to tag a few new 7 blogger friends too. Let me see who's the lucky one ;).

1. LOLA LOBATO
2. Katie's Cucina
3. Amanda @ Baking Without A Box
4. Stacey @ Baker Court
5. Stephanie @ Eat. Drink.Love
6. Sheri @ Homemade Served Here
7. Pierre @ Little Hungry Heart

Till then everyone.. TGIF and have a good weekend.

xx

Cooking Recipe: Jo's Veggie-ish Samosas

Lets see, how do I begin here. Jo's Veggie-ish Samosas slightly special because I'm cooking without a recipe. You could say I'm a risk taker since I like to pair flavours in my own hands not knowing if they work out well together. Or maybe..just maybe I should trust my own instincts and taste buds for once ;). Jo's Veggie-ish Samosa reminds me of my childhood. I had my very first samosa while I was really young and that distinct taste just stayed in my head.

For my Saturday tea break mission? I will emulate or reproduce the flavours I once tasted. What I do know is that the filling has to be some what of strong flavour to balance off the buttery, light and crisp wrap.

As you probably already know, most samosas are deep fried. While I'm not a big fan of frying so I took a different approach. I decided to bake my samosas in a high heat hot oven. The effect and taste is exactly the same and if not tastier and crispy, minus some calories.. ;).. Enjoy!

Recipe
yields 10 medium/large samosas

Note: If you need more samosas, fill each filo pastry with lesser filling. You should be able to get about 2 dozens of small samosas. You may also add frozen peas and some chopped cabbage if you like.

For the filling; cooking without a recipe

2 carrots, cut evenly small cubes
2 Russet potatoes, cut even small cubes
1 yellow onion, diced
1/2 can chick peas
2 tsps coriander powder
2 tsps cumin powder
3 tsps turmeric powder
1 tbsp curry powder
1 tbsp lemon juice
3-4 tbsps vegetable oil/ canola oil
1 tbsp light soy sauce
1 1/2 tsp sugar
couple dashes Worcestershire sauce
white pepper, to taste

For the samosa wrap

filo pastry
1/4 salted butter, melted

To prepare samosa filling:

1. Heat oil in a deep frying pan. Fry diced onion together with cumin, coriander and sprinkle a pinch of salt to prevent onion from burning. When herb is fragrant and onion is slightly translucent, toss in potatoes.

2. Fry potato until it turns slightly golden yellow, then add in carrots [This is where you also add in your peas and cabbage]. Next, add in turmeric and curry powder, lemon juice and light soy sauce. Fry potato, and carrots until they are medium soft.

3. Add chickpeas and lastly; sprinkle a couple dashes of Worcestershire sauce, and add pepper and sugar to balance the flavours.

To assemble samosas:

Note: Each samosa wrap has about 4-5 layers of filo pastry. Make sure to cover extra filo pastry with a slightly damp cloth to prevent filo pastry from drying out.

1. Preheat oven to 350 degrees approx 177/180 Celsius and line baking tray with parchment paper.

2. Cut filo pastry length ways and then half of the length ways. You should get 4 triangles.

3. Spoon 2-3 tablespoons filling onto filo pastry; roughly 1 cm away from the edge of pastry and the corner nearest to you.

4. Fold in the left side then roll the pastry from the right end closest to you once; then roll over and over away from you into a little parcel. You will be able to tuck the ends into a gap. If not brush the edge with a little melted butter to seal and then place on baking tray

5. Brush the finished samosa with melted butter and repeat with all the remaining pastry and veggie filling.

6. Bake for about 30 minutes or until golden.

xx